Smoky Pinto Bean Dip with Scallion and Sesame

Drain and rinse the pinto beans thoroughly in a colander, picking out any loose skins. Peel and roughly chop the garlic cloves. Halve the lemon and juice it. Slice the scallions thinly on the bias, keeping the white and green parts separate.

Heat olive oil in a medium saucepan over medium heat until it shimmers and smells fragrant, about 1 minute. Add the chopped garlic and sauté, stirring constantly, for 60-90 seconds until softened and just golden at the edges — do not let it brown or it will turn bitter.

Add the drained pinto beans, smoked paprika, salt, white pepper, and cayenne to the pan. Stir to coat everything in the oil and spices. Cook for 3-4 minutes, stirring occasionally, until the beans are heated through and starting to break down slightly at the edges.

Remove from heat. Add the lemon juice. Using a potato masher or the back of a spoon, mash the beans directly in the pan until you reach your desired consistency — leave some texture for authenticity or go smooth for a classic dip texture. Taste and adjust salt if needed.

Toast the sesame seeds in a small dry skillet over medium-low heat, shaking frequently, for 2-3 minutes until golden and fragrant. Transfer the bean dip to a serving bowl.

Scatter the toasted sesame seeds generously over the top, then finish with the sliced scallion greens. Serve immediately with tortilla chips, pita wedges, or raw vegetables.